Oven Ready Premium
Apricot Mostarda Sirloin
with sun-dried tomato vegetable medley
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Sliced Zucchini
- 8 oz. Cooked White Rice
- 4 oz. Mixed Diced Peppers
- 1 oz. Sun Dried Tomato Pesto
- 1 oz. Apricot Preserves
- 1 tsp. Grained Dijon Mustard
- 1 tsp. Garlic Pepper
- ½ tsp. Lemon N Herb Seasoning
- 1 tsp. Italian Seasoning Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories650
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Carbohydrates46g
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Net Carbs42g
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Fat31g
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Protein41g
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Sodium1540mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Microwave-Safe Bowls
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Vegetables
Place zucchini and mixed peppers in provided tray. Toss with 2 tsp. olive oil, 1/4 tsp. salt, Italian seasoning, and a pinch of pepper. Spread into an even layer.
Bake uncovered in hot oven, 15 minutes.While vegetables bake, continue recipe. -
2 Finish Vegetables and Add Steaks
Pat steaks dry. Season both sides with garlic pepper and 1/4 tsp. salt.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan. Cook undisturbed until browned, 2-3 minutes per side.Remove from burner.After 15 minutes, carefully remove tray from oven. Stir in pesto until combined and push vegetables to one side. Transfer steaks to empty side of tray. Tray will be hot! Use a utensil/caution.Bake uncovered in hot oven until vegetables are tender and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Carefully remove from oven. Rest, 3 minutes.While vegetables and steaks bake, continue recipe. -
3 Heat Rice, Make Sauce, and Finish Meal
Carefully massage rice in bag to break up any clumps. Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.
Carefully remove from microwave. Stir in lemon n herb seasoning and a pinch of salt until combined. Rest, 2 minutes. Fluff rice with a fork.While rice microwaves, in another microwave-safe bowl, combine apricot preserves, mustard (to taste), a pinch of salt, 1 Tbsp. butter, and 1 tsp. water. Microwave uncovered until butter is melted, 10-20 seconds.Carefully remove from microwave and stir to combine.To serve, top steak with sauce. Bon appétit!
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